WHAT YOU NEED

Ingredients

107 grams of gold leaf powder
100 grams of wheat flour
136 grams of milk
98 grams of BIGA yeast
20 grams of cocoa powder
Yeast (3.5 g) 1 teaspoon
40 grams of white sugar
40 grams of butter
3 grams of salt
80 grams of raisins

How TO MADE Chocolate raisin bread

Steps 1 to 4

1. Dried ingredients such as high-powder yeast, cocoa powder, yeast sugar, etc. are mixed evenly, with a little milk and flour, and the high-powder and yeast are mixed evenly into a smooth dough.

2. Start the bread maker with 8 steps (fermentation steps) and knead for 20 minutes, then press the on button to turn off the machine.

3. The post-oil method adds softened butter and salt, and continues to start the machine for 20 minutes.

4. Take out the dough and examine it, you can pull out the thin film.

Steps 5 to 8

5. Using the folding method, the raisins are folded into the dough.

6. The well-mixed dough is placed in a bowl of clean oil, covered with a preservative film, and placed in a warm place to ferment until the dough is twice as large.

7. Remove the dough exhaust, knead the dough again, sift the dough upwards, the smooth side downwards into the dough; continue to cover the preservative film and put it in a warm place for a second fermentation.

8. At this point, you can start preheating the slabs, and my sister says it takes a long time to preheat the slabs to reach the desired temperature, specifically what I'm studying here, very detailed.

Steps 9 to 12

9. I set the preheat temperature to 240 degrees (my little oven at home, I don't dare set the temperature too high).

10. When the bread is well fermented, I put it on the board, cut the dough with a sharp knife, and if I like it, I cut a piece of it.

11. After the bread is fermented, the stone plate also reaches the preheating temperature.

12. Place a grill in the bottom of the oven, put hot water in it, remove the stone plate, transfer the dough to the stone plate, close the door, change the temperature to 204 degrees and bake for 20 minutes.

13. At the end of the time, remove the pan with the water and continue baking for 20 minutes.

14.